Managing Director

Foodservice Hospitality Operational

Management & Design Consultant


Mob: +61 449 873 239


Chris Arrell, founder of Hospitality & Foodservice Consultants, Hospitality Total Services in Australia & New Zealand, has collectively over 40 years experience in foodservice, hospitality, tourism, food & beverage, retail, healthcare sectors providing operational, management advisory and design consultation.

Chris has tertiary qualifications from England & New Zealand in food, beverage, catering & management.

In 1992 Chris started his own consulting company. In this time he has worked on over 300 different client consultation briefs some of which included multiple projects themselves requiring advice & design including; hospitality, foodservice management, kitchen design, bar design, laundry design, operations, sustainable design, retail, liquor licensing, tourism,  master-plans, marketing & feasibility analysis, growth strategies, redevelopment consultancies.

Chris has produced over 50 feasibility studies of which many projects have been funded, built & are operating successfully today samples herein:

Chifley Hotel Perth (now Somerset). CY O’Connor Village Pub, Perth. Graces Tavern, Exmouth.
Comfort Suites, Rockingham. Whale & Ale Tavern, Perth. Portofinos Quinns, Perth.


Chris has been involved with the operational review, both back and front of house, for over 250 Catering, food, beverage, hotel or retail outlets operating or their concept designs under consideration, examples of these services are but not limited too:

Operational Review Delivery Solutions Laundry Solutions
Waste Considerations & Solutions Services Consideration Ergonomic Flows
Cost-Benefit Analysis Food Delivery Solutions Occupational Health & Safety

Chris has provided hospitality & foodservice design advice to over 200 clients, small kiosks to multi kitchen, or multi-outlet developments. Back of house design is completed by HFC & on the rooms/kitchens/bars/laundry/storage/waste & service areas and advice on front of house as required. Chris works in house with Foodservice Designers and externally with clients, architects, interior designers, builders, engineers, and project managers to complete projects, from a Hospitality & foodservice perspective;

Client Brief Schematic Concept Design Design Development Equipment Specifications
Equipment Selections Project Budgets Tender Documentation Specifications
Project Administration Defects Review Operational Flow Spatial Planning
Site Inspection Reused Equipment Review Tender Evaluation Kitchen Certification

Chris has been involved with providing management advice to over 250 clients some of these with multiple projects since 1992. This advice includes but not limited too:

Standard Operating Procedures. Market Strategies. Feasibility analysis & reports. Business plans.
Statement of Requirements. Market analysis. Probable cashflows. Peer reviews design & operations.
Key Performance indicators. Snapshot reports. Room, kitchen strategies. Equipment condition reports.
Human resources structures/hierarchy. Management Plans. Warewashing strategies. Expression of Interest Campaigns.
Cost-benefit analysis, recurrent cost analysis. Budgets. Bin area analysis. Public interest assessments.
Due diligence reports, to purchase or freehold of business. HACCP reports. Food safety plans. Linen and laundry supply consultancy

Some notable success stories today benefitting from the management advisory advice and design consultancy provided to clients, samples herein:

City of Wanneroo  – library/café & Portofinos Quinns.
Satterley Property Group, Western Australia – Dalyellup, Secret Harbour, Brighton multiple projects cafes/ taverns/ liquor stores/ retail shops.
Hawaiian Property Group, Western Australia – Claremont Quarter multiple projects small bar/ restaurants/ cafes.
Brookfield, Western Australia – City Square multiple projects restaurants/ tavern/ café court.
Kimberley Coastal Camp, Western Australia. – Expression of Interest, led to a sale.
Australian Parliament House, Department of Parliamentary Service, Canberra  – Management Consultation, Design  Advice.
Kingfish Lodge, New Zealand – Management Consultation.
Attika Hotel, Northbridge, Western Australia – Management Consultation, Design Advice.
Millbrook Resort, Queenstown, New Zealand – Management Consultation., Design Advice.
Smithfield Village Shops – Feasibility Analysis., Design Advice.

During July 2016 – August 2017 Chris also worked at the Australian Parliament House, Canberra, within the Department of Parliamentary Services to assist in transitioning in-house catering into Parliament House. Parliament House catering had been out-sourced by commercial catering for some 25 years. Chris’s role in the transition was as follows:

Develop forecasts budgets including sales, COGS, payroll, contractors, and operating costs.
Recommend catering organisation structure and assist in developing position statements.
Panel member merit-based interview processes.
Implement a new point of sale system, inventory management system, and sales/event ordering system.
Recommend temperature and task monitoring system for food safety.
Develop a food safety plan, and begin implementation of HACCP.
Recommend and advise on new food & beverage design and layouts including developing a tender package for new kitchen equipment purchases.
Key stakeholders in a kitchen refurbishment project.
Develop and implement menus in consultation with chefs within restaurants, cafes, and events spaces.
Develop and implement Standard Operating Procedures.
Recommendations on operating model including a mix of in-house staff and labour hire to suit market fluctuations around sitting and non-sitting periods.
Oversee stock-taking and provide COGS reporting.
Exit the catering company and take over the venue by venue in an orderly manner.
Develop draft service standards brief.
Recommendation and implementation of various benchmarking tools and KPI’s.
Operational Management.

Chris’s advice spans across all the services that Hospitality & Foodservice Consultants offers. Most importantly Chris has over 40 years of experience in hospitality, foodservice, retail developments, government facilities & operations. Chris was an apprentice chef,  chef, bar manager, hotel general manager, hospitality operations manager in both Australia and New Zealand over the first 14 years then as a hospitality and foodservice operational, management, and design consultant during the last 26 years providing independent advice within his own consulting companies.

Contact us today

PO Box 6176, Waikiki WA 6169

Telephone:+61 8 9554 6720